Method
1. Prepare the shortcrust pastry:
In a bowl or on a pastry board, mix the flour, sugar, and salt.
Add the butter and mix quickly until the mixture resembles sand.
Add the eggs and lemon zest, kneading until the dough forms a ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the lemon cream:
In a small saucepan, whisk the egg yolks with the sugar.
Add the cornstarch, lemon zest, then the milk and lemon juice, stirring well.
Reheat over low heat and cook, stirring, until the cream thickens.
Let it cool, covering it with plastic wrap.
3. Assemble the tart:
Roll out the pastry on parchment paper and line a 22-24 cm tart pan.
Prick the bottom with a fork.
Pour the lemon cream and smooth it out.
If desired, use the leftover pastry to create stripes or decorations.
4. Bake:
Bake in a preheated oven at 180°C (350°F) for 35-40 minutes.
Let it cool completely before serving.
To see the complete baking instructions, go to the next page or click the Open (>) button. Don’t forget to SHARE with your friends on Facebook.
